Yi Hui Toy Joanne, Wei See Jian, Huang Dejian
Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore.
Department of Food Science & Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
Food Chem. 2022 Aug 15;385:132684. doi: 10.1016/j.foodchem.2022.132684. Epub 2022 Mar 12.
Underutilised agricultural biomass is a rich source of food ingredients. In this study, pectin from Ipomoea batatas (Margarita) leaves (SPL, or sweet potato leaves) was extracted and evaluated for its physicochemical and functional properties. SPL pectin was composed of galacturonic acid (55.21 ± 2.57%), with a high methylation level of 61.60% and an acetylation level of 3.27%. In comparison to commercially available oat beta-glucan (Promoat® β-glucan), SPL pectin achieved better water holding capacity and emulsion stability index. In vitro starch digestibility test also revealed a dose-response inhibitory effect with increased SPL pectin in both wheat and rice noodles, respectively. Based on these findings, SPL leaves could potentially be upcycled into new functional food ingredients, thereby achieving an effective valorisation process.
未充分利用的农业生物质是丰富的食品成分来源。在本研究中，提取了来自甘薯（玛格丽塔品种）叶（SPL，即甘薯叶）的果胶，并对其理化性质和功能特性进行了评估。SPL果胶由半乳糖醛酸（55.21±2.57%）组成，甲基化水平高，为61.60%，乙酰化水平为3.27%。与市售燕麦β-葡聚糖（Promoat®β-葡聚糖）相比，SPL果胶具有更好的持水能力和乳化稳定性指数。体外淀粉消化率测试还显示，在小麦面条和米粉中，随着SPL果胶含量的增加，分别呈现出剂量反应抑制作用。基于这些发现，SPL叶有可能被升级转化为新的功能性食品成分，从而实现有效的增值过程。
